Taste of China
Last inspected: Mar 10, 2026
78
Score
Inspectors have visited Taste of China five times, with records going back to 2023. The most recent report on file is from Mar 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been moving in the right direction: seven violations last time, three this time.
When inspectors have written things up, adequate handwashing sinks properly supplied and accessible has been the most frequent reason, cited three times.
Restaurants in Exeter average 89, so Taste of China trails the local norm. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Re-Inspection
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Various foods in walk-in cooler were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
78
Feb 9, 2026
Routine
2 critical violations. 4 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (vegetables) in the walk-in refrigerator. Raw animal foods (shrimp) were observed stored above ready-to-eat foods (vegetables) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Single-use/single-service articles; properly stored & used
Inspector notes: Single service items are not being stored properly in their original protective package in the front kitchen area.
4-502.12
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, containers, rice cookers, cutting board) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: All prepared foods throughout the establishment were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. tables 2. refrigeration units 3. hoods 4. shelving throughout kitchen 5. front hand sink
4-602.13
39
Mar 6, 2024
Re-Inspection
1 critical violation. 2 minor violations.
View 3 violations
Backflow prevention air gap not adequate
Inspector notes: The food prep sink is lacking a proper air gap (air break observed). A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the kitchen area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served (PIC has not yet registered for a course at time of inspection).
2-102.12
78
Feb 21, 2024
Environmental Complaint
3 critical violations. 4 major violations. 8 minor violations. 5 corrected on site.
View 15 violations
Plumbing system not maintained in good repair
Inspector notes: Plumbing on a wall near the wok line was in poor repair (observed leaking into a container and wrapped in plastic).
5-205.15
Backflow prevention air gap not adequate
Inspector notes: The food prep sink is lacking a proper air gap (air break observed). A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as chicken) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A container with a large spoon were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Ready-to-eat food not date marked
Inspector notes: All prepared foods throughout the establishment were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Thermometers are lacking in refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives/Cleavers were observed stored in unclean space between prep unit and prep table. In use utensils must be stored in clean dry locations between uses.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: 1) Several meat cleavers were observed in poor repair (heavily chipped and damaged). PIC removed all cleavers from use 2) The left foot pedal of the hand wash sink in the kitchen was observed to leak when in use while the right foot pedal did not dispense water at all
4-501.11
Equipment not durable or properly constructed
(corrected on site)
Inspector notes: A plastic jug was observed cut in half and being used as a scoop. Equipment and utensils must be designed to be durable and easily cleanable. PIC instructed to discontinue use.
4-201.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) All refrigeration units (including prep units) both inside and out had a heavy accumulation of food and soil residue 2) All food prep and equipment counter tops/tabletops had an accumulation of food and soil residue 3) All food and equipment storage racks had an accumulation of food and soil residue 4) Storage shelves under area holding hot holding kettles had an accumulation of old rodent droppings 5) All rice cookers, soup, and sauce hot holding kettles had an accumulation of food debris
4-602.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The condensate from the ceiling vent in the walk-in refrigeration unit is draining into containers. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the kitchen area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
29
Sep 19, 2023
Routine
5 minor violations. 1 corrected on site.
View 5 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of food residue and other debris at the time of inspection: 1) Refrigeration units (internal and external surfaces) 2) Cook Line equipment (Fryers, Wok Line, Smoker Box) 3) Prep Tables
4-602.13
Sewage & waste water properly disposed
Inspector notes: An unknown condensate line located in the back prep area ceiling is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Physical facilities not cleaned at required frequency
Inspector notes: The walls near the hot holding line and ware-washing area have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the prep/dry storage area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: A knife (chipped) and the wok brushes (frayed) at the line were observed in poor repair. PIC removed utensils/equipment from kitchen area to be replaced/serviced/repaired.
4-501.11
78
Frequently Asked Questions
When was Taste of China last inspected?
The most recent health inspection at Taste of China on file is from Mar 10, 2026. The public record contains five inspections in total.
What is the most common violation at Taste of China?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited three times, more than any other issue at Taste of China.
How does Taste of China compare to other restaurants in Exeter?
Taste of China most recently scored 78 out of 100, which is lower than the Exeter average of 89.
Has Taste of China's inspection record improved over time?
Yes. Recent inspections at Taste of China have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about seven previously.
What does a low risk rating mean?
A low risk rating at Taste of China means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Taste of China inspected?
Based on the inspection history on file, Taste of China is inspected around two times per year on average.
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